Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside. In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined. Use tongs to stir in chicken and noodles. Pour mixture evenly into prepared baking dish. Sprinkle the top with shredded mozzarella, then parmesan. Bake in preheated oven for 30 minutes or until hot and bubbly.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 325. Butter 3 qt, oven proof casserole. In saucepan, melt butter and saute mushrooms until tender, about 10 minutes. Blend in flour, 3/4 c cheese and chicken broth. Cook until smooth and thick. Add seasonings, except parsley. Remove from heat and blend in cream and sherry. Add shredded chicken and cooked noodles. Pour into dish and top with bread crumbs, parsley and remaining cheese. Bake uncovered about 20 minutes. Brown crumbs under broiler if necessary. You may want to adjust the liquids a bit if you prefer a creamier sauce.
Time 1h35m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Yield makes 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray. Bring a large pot of heavily salted water to a boil. Break the noodles in half and cook according to package instructions. Drain the pasta and set aside. Coat the chicken pieces with olive oil and season with salt and pepper. Place the chicken on a baking sheet and bake for 15 to 20 minutes or until no longer pink. Remove the baking sheet from the oven and let the chicken cool. When cool enough to handle, dice it and set aside. In same pot as you cooked the noodles in, melt the butter over medium heat. Add the onion, celery, and mushrooms, and cook, stirring, until soft, about 8 minutes. Season with the salt, add the sherry, and cook for about 1 minute. Gradually add the flour to the pot while stirring to coat the vegetables. Cook, stirring constantly, until the mixture is thick, about 5 minutes. Begin gradually adding the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes or until thickened. Add the cream cheese and stir until melted. Add 1 cup of the Parmesan cheese to the pasta and cooked chicken and stir until combined. Pour the mixture into the prepared casserole dish. Mix the bread crumbs with the remaining 1/3 cup of Parmesan cheese in a small mixing bowl. Sprinkle the topping evenly over the casserole. Bake for 30 minutes or until bubbly and browned on top. Let the casserole rest for 10 minutes before serving.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Cook chicken in lots of water until done. Save the stock! Tear chicken into pieces and toss with onion salt and celery salt. Set aside. Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed). Drain spaghetti and place in 9 x 13 baking dish. In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly. In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat. Add whipping cream to above mixture and stir. Add the above to the chicken and toss. Spoon chicken evenly over spaghetti. Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese. Cover and refrigerate overnight. Cook uncovered for 25 minutes in a 400 degree oven and enjoy!
Time 5h Yield 6 serving(s) Number Of Ingredients 19 Steps:
In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours. Remove the chicken from the broth and let cool. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. If desired, season with tabasco sauce. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned. To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. DO NOT LET BOIL. Cook the spaghetti according to package directions. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired. If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves. You can make this ahead 1-2 days and refrigerate, covered – then reheat 45 minutes at 325 degrees just before serving - and it’s even better, as the flavors have had a chance to blend nicely.
